Preserved Lemon Vinaigrette over Herbed and Arugula Burrata Salad with Moroccan Spiced Chicken

 Preserved Lemon Vinaigrette

1 cup oil, ½ cup apple cider vinegar, 1/3 cup preserved lemon paste, 1 tbsp. yellow mustard, 1-2 tbsp. honey, 1 tsp. pepper, 1 tsp. garlic powder, 1tsp. salt. ¼ cup fresh herbs or 1 tbsp. dried herbs. Whisk together, then taste and adjust seasonings to suit. Add more honey if you like it sweeter.

Tonight I assembled delicious greens on a platter with Fingering Potatoes, Burrata and Moroccan Chicken with Preserved Lemon Vinaigrette drizzled over.  This is my favorite kind of meal!  P.S. Moroccan Spiced Chicken is in recipe link just after this one!